Baked in a pieplate, this not-to-be-missed dessert boasts a super-rich and moist texture.
Vegetable cooking spray
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup margarine
3/4 cup sugar
3 large eggs, beaten
1 teaspoon vanilla extract
2 tablespoons powdered sugar
How to Make It
Preheat oven to 350°. Lightly coat a 9-inch pieplate with cooking spray, and dust with cocoa.
Melt chopped chocolate and margarine in a heavy saucepan over low heat, stirring constantly, 3 to 5 minutes or until smooth; whisk in 3/4 cup sugar, whisking until blended.
Whisk together eggs and vanilla in a large bowl. Gradually whisk in chocolate mixture, whisking until blended. Pour into prepared pieplate.
Bake at 350° for 30 minutes or until edges are dry and center is set. (Do not overbake.) Cool in pieplate on a wire rack 30 minutes or until completely cool. (Cake will fall slightly when removed from oven.) Dust with 2 Tbsp. powdered sugar just before serving.